Herbsaint

Herbsaint is a brand of anise-flavored liqueur. It is produced in New Orleans, Louisiana. The liqueur is made from a blend of neutral spirits, sugar, herbs, and spices, with star anise being a primary flavoring agent. Herbsaint is often used in cocktails, particularly those with a New Orleans heritage, such as the Sazerac. It can also be enjoyed on its own, served neat or with a small amount of water, which causes it to turn cloudy, a process known as the "louching" effect. The brand has a long history, originally being created by J. Marion Legendre in 1932 as a substitute for absinthe, which was banned in the United States at the time. Herbsaint quickly gained popularity in the cocktail scene and remains a well-known fixture in bars and liquor stores. Its distinctive aroma and flavor profile have made it a distinctive ingredient for many drink enthusiasts.